Description
Moist banana cupcakes swirled with creamy cheesecake filling. These bite-sized treats are the perfect combination of fruity sweetness and rich creaminess. A must-bake for dessert lovers!
Ingredients
1 cup ripe bananas, mashed
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1 tsp vanilla extract
1/2 cup unsalted butter, melted
1/4 cup sour cream
6 oz cream cheese (for swirl), softened
2 tbsp granulated sugar (for swirl)
1 tsp lemon juice (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
2. In a bowl, whisk mashed bananas, eggs, brown sugar, vanilla, and melted butter until smooth.
3. Mix in sour cream until well combined.
4. In another bowl, whisk flour, baking powder, baking soda, and salt.
5. Add dry ingredients to wet and stir until just combined. Don’t overmix.
6. In a small bowl, beat cream cheese, granulated sugar, and lemon juice until smooth.
7. Fill each cupcake liner 2/3 full with banana batter. Spoon 1 tsp of cheesecake mixture on top and swirl gently with a toothpick.
8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Serve as-is or chill for an extra creamy texture.
Notes
Use overripe bananas for the best flavor and moisture.
You can double the cheesecake swirl if you prefer a richer top layer.
These cupcakes freeze well for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 17g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg